Ingredients:

  • 1 Tbsp Olive Oil or neutral cooking oil
  • 1 lb Lean Ground Beef (85% lean or better)
  • 1 medium Yellow Onion, finely diced
  • 1 medium Red Bell Pepper, diced
  • 4 cloves Garlic, minced
  • 1 (6 oz) can Tomato Paste
  • 2 tsp Ground Cumin
  • 1 Tbsp Chili Powder (Ancho or standard mild)
  • 1 tsp Dried Mexican Oregano
  • ½ tsp Smoked Paprika
  • 1 tsp Kosher Salt
  • ½ tsp Black Pepper, freshly ground
  • 1 (14.5 oz) can Fire-Roasted Diced Tomatoes, undrained
  • 6 cups Low-Sodium Beef Stock
  • ¾ cup Long-Grain White Rice, rinsed thoroughly
  • 1 small Jalapeño, finely minced (optional)
  • 1 Tbsp Fresh Lime Juice
  • For Garnish: Fresh Coriander (Cilantro), diced Avocado, Sour Cream or Greek Yoghurt, Tortilla Chips

Instructions:

  1. Heat oil in a Dutch oven over medium-high heat. Add the ground beef and break it up. Cook until thoroughly browned, about 6–8 minutes. Drain off any excess fat.
  2. Reduce heat to medium. Add the diced onion and bell pepper. Sauté for 5 minutes until softened. Add the minced garlic and jalapeño (if using), and cook for 1 minute until fragrant.
  3. Stir in the tomato paste, cooking it for 2 minutes to deepen its flavor. Sprinkle in the cumin, chili powder, oregano, smoked paprika, salt, and pepper. Cook for 1 minute, stirring constantly, until the spices are intensely fragrant (blooming).
  4. Pour in a small amount of beef stock and scrape up any browned bits from the bottom of the pot (deglazing). Stir in the diced tomatoes and the remaining beef stock. Bring the mixture to a rolling boil.
  5. Reduce the heat immediately to a low simmer. Cover the pot and let the flavors meld for 10 minutes.
  6. Stir in the thoroughly rinsed long-grain white rice. Cover the pot again and simmer for 15–18 minutes, or until the rice is tender and has absorbed most of the liquid. Stir occasionally to prevent sticking.
  7. Turn off the heat. Stir in the fresh lime juice. Taste the soup and adjust the salt and pepper as needed. Let the soup rest, covered, for 5 minutes before serving.
  8. Ladle the soup into bowls. Top generously with fresh coriander, diced avocado, a dollop of sour cream or yoghurt, and crunchy tortilla chips.